Vietnamese Herb Name: Rau Quế, Húng Quế

Common Culinary Herb Name: Thai Basil (Queenette / Siam Queen / Anise Varieties), Asian Sweet Basil, Purple Basil.

Botanical Family & Herb Name : Lamiaceae, Ocimum Spp.

Vegetative Description: Stems are purple with small purple/white flowers.  Leaves are more narrow and darker than Italian Basil herbs.

Native Habitat & Ecology:

Tasting Note: sometimes sweet/spicy, anise/licorice scented leaves.

Culinary Uses: Eaten raw.  Smelling this basil is to be reminded of a piping hot bowl of phỏ noodle soup.  These lusciously aromatic infused leaves are the most associated with phỏ and many common herb plates in Vietnamese cuisine.

Medicinal Uses: Antibacterial qualities

Propagation: By seed or from tender cuttings in soil or water.

Other Names: Bai horapa (Thai)

[ad]